How To Prepare And Pick The Perfect Artichoke

Don’t let the tough exterior fool you, artichokes are packed with antioxidants and easy to prepare.

Have you passed by the artichokes at the grocery store wondering how you would even begin to prepare them? Don’t be intimidated by the thought of cooking them; it’s easier to make a delicious dish than you might expect.

This antioxidant rich superfood is not only a great source of vitamins C and K, it is also packed with dietary fiber which has been shown to lower cholesterol and improve heart health.

Check out our tips for selecting and preparing this superfood — you will be adding it to your menu in no time!

How to Pick the Perfect Artichoke?

It should feel heavy and firm

Artichokes should have a healthy green color and look fresh

The center leaves should be compact

Steamed Whole Artichokes

Artichokes can be cooked in a variety of ways, but this recipe for steamed artichokes is simple, healthy and done in about 30 minutes.

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Steamed Whole Artichokes

Artichokes can be cooked in a variety of ways, but this recipe for steamed artichokes is simple, healthy and done in about 30 minutes.

Rate Recipe!

Votes: 0
Rating: 0
You:

Rate this recipe!

Print Recipe!

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Servings2people

Cook Time30minutes

Ingredients

4sprigs fresh parsley

4garlic cloves

2bay leaves

2eachlemonshalved

1/4cupwhite wine

2tablespoonsolive oil

1quartchicken or vegetable broth

salt and pepperto taste

2medium or largewhole artichokes

Servings2people

Cook Time30minutes

Ingredients

4sprigs fresh parsley

4garlic cloves

2bay leaves

2eachlemonshalved

1/4cupwhite wine

2tablespoonsolive oil

1quartchicken or vegetable broth

salt and pepperto taste

2medium or largewhole artichokes

Recipe Instructions

Put parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. While this comes to a simmer, prepare the artichokes.

Cut the stems off the artichokes, close to the base. Remove the lower petals which tend to be small and tough. Cut the top inch of the artichoke and rub with half a lemon to preserve the green color. Trim the tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes, or until you can easily pierce the base with a knife.

To eat, pull off a leaf and scrape the meat off the tender side with your teeth. You can dip the leaves in lemon juice and melted butter if desired. When you reach the center cone of prickly purple leaves, remove it. Scrape away the fuzz that covers the artichoke heart. The heart is the meatiest part of the artichoke.